Name: Baby Frittatas (aka Egg Bites)
Prep time: 6 min
Cook time: 11 min
Total time: 17 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 3 eggs; 2 tablespoons milk; 2 tablespoons parmesan cheese; 0.25 cup asparagus; 3 sun dried tomatoes; 0.25 tsp kosher salt

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Baby Frittatas (aka Egg Bites)

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Ingredients

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Instructions

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Instructions

Preheat the oven 375°F.

Spray or grease mini muffin tins with oil or butter.

Whisk the eggs and milk together. Add the cheese, tomatoes and vegetables.

Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.

For mini muffin tins bake for 10 minutes. For regular muffin tin bake for 12-14 minutes or until eggs are set.

Cool and serve.

Video Tutorial

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Tips & Tricks (5)

Prevent Soggy Bites with Proper Vegetable Prep 🥒
Pat your sun-dried tomatoes and asparagus completely dry before adding to the egg mixture, and consider finely chopping sun-dried tomatoes to distribute flavor evenly without excess moisture pooling.
Achieve Creamy Texture with the Perfect Egg-to-Dairy Ratio 🥛
Use a 3:1 ratio of eggs to milk (roughly 1 tablespoon milk per 3 eggs) to create a silky, custard-like consistency that sets perfectly without drying out in the oven.
Master Even Cooking with the Water Bath Method 💧
Bake your frittatas in a water bath (bain-marie) at 350°F for 13-15 minutes to ensure gentle, even cooking that prevents rubbery edges and ensures the centers stay tender and moist.
Layer Parmesan Strategically for Maximum Flavor 🧀
Reserve half your grated Parmesan to sprinkle on top just before baking, creating a delicious golden crust while the mixed-in cheese melts throughout for complex, rich flavor.
Test Doneness Without Guessing 🔍
Insert a toothpick in the center—it should come out clean or with just a tiny bit of moisture clinging to it, indicating the residual heat will finish cooking as they cool and set.